The Instant Pot turns the pork roast into juicy pulled pork far faster than the alternative options. The slightly spicy and crunchy Jalapeño Slaw perfectly pairs with the juiciness and sweetness of the barbecue pulled pork. The recipe includes slow cooker instructions. Recipe at KathleensCravings.Com.
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- 2 to 3 lb boneless pork loin or pork sirloin roast
- 1 tablespoon course salt
- 1 tablespoon Paprika
- 1 teaspoon garlic powder
- 1 tablespoon packed brown sugar
- 3/4 cup water
- 1/4 cup apple cider vinegar
- 1/2–1 cup barbecue sauce (depending on your preferred sauciness level)
- buns (for serving)
- 1/2 head purple cabbage (shredded)
- 1/2 head green cabbage (shredded)
- 2 jalapeños (minced)
- 4 scallions (thinly sliced)
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- salt and pepper
- Make the pork: In a small bowl, mix together the salt, paprika, garlic powder, and brown sugar. Pat your pork roast dry with paper towels and rub with the sugar and spice mixture. Place in the liner of your Instant Pot. Pour in the water and apple cider vinegar (around the pork, not over the pork). Close the Instant Pot, set to sealing, and set to 60 minutes at Manual High Pressure.
- When there are are about 15 minutes left of your Instant Pot cook time, make the Slaw. In a large bowl, combine the cabbages, jalapeños, and scallions. In a small bowl, whisk the garlic, mustard, olive oil, apple cider vinegar, and honey. Whisk until the honey is dissolved. Toss the cabbages with the dressing in the large bowl. Let sit for 30 minutes while you finish the pork.
- When the Instant Pot finishes cooking, allow to Natural Release for 10 minutes then Quick Release the remaining pressure. Remove the pork from the Instant Pot and shred with two forks. Toss the shredded pork with the barbecue sauce. Note – you can leave the pork in the Instant Pot and shred in the pot with the liquid still in the pot. BUT know that your pulled pork will be much wetter. I’ve done both ways and both taste great 🙂
- Serve the pulled pork on lightly toasted buns and top with some of the slaw. Enjoy 🙂
- *For the slow cooker – Place 1/4 cup vinegar and 1/4 cup water in your slow cooker. Add the rubbed pork (see #1). Cook on low for 8 hours. Shred and serve with the slaw.
You can store the leftover pork and slaw in separate airtight containers in the refrigerator for up to 5 days. The slaw will soften slightly over time, but still will taste great.
If you want to make the pork in your slow cooker – add the spice rubbed pork to your slow cooker, pour over your barbecue sauce
If you are new to the Instant Pot cult, I HIGHLY recommend first doing the “Water Test” to learn how your pot works. This helps clear up the confusion with Natural vs Quick Release, how the pot comes to pressure, etc
- Category: Instant Pot, Main Dish, Slow Cooker
- Method: Instant Pot
- Cuisine: American